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  • Writer's pictureTommy Centola

Roasted Chicken

Updated: Jan 4, 2020

I know that these days it is easy to pick up a Rotisserie Chicken from Walmart to serve for dinner. On a busy day, I have been known to do this. However, roasting a chicken at home is a wonderful and simple meal. Lots of chefs test their new staff’s skills by having them roast a chicken. It is elemental but a good judge  of skill.

1 (3-5 pound) Whole Chicken, giblets removed and discarded

1 Lemon

1 1/2 teaspoons Creole Seasoning

1/2 teaspoon dried Thyme

1 medium Onion, quartered

4-6 cloves of Garlic, peeled

1 tablespoon Butter or Margarine, softened

Heat oven to 375 degrees.

Rinse chicken inside and out with cold water; drain. Pat dry with paper towels. Grate 1 teaspoon peel from lemon; set aside. Cut lemon into slices. In small bowl, combine Creole Seasoning, thyme and lemon peel; mix well. Place lemon slices, onion quarters and garlic inside chicken. Loosely tie legs together. Place chicken, breast side up, in shallow roasting pan. Rub outside of chicken with margarine; sprinkle with thyme mixture. Bake at 375°F. for 1 1/2 to 2 hours or until chicken is fork-tender and juices run clear, basting chicken with pan juices every 30 minutes. Outside of chicken will be dark golden brown. Cover with foil; let stand 10 minutes before serving.


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